Vacancy caducado!
Sous Chef Job Profile and Description
The sous chef is the second in command of the kitchen. The sous chef serves as the CDC direct assistant. The sous chef is assigned scheduling tasks. When the CDC is off duty, the sous chef is in charge. When required to, the sous chef also fills in for and/or assists the line cooks to ensure that the kitchen runs smoothly.
Duties and Responsibilities
Sous chef job duties and responsibilities include but are not limited the following:
Assists and supports the CDC
Assists with the planning of menus and meals
Work with GM and chef consultant to develop new dishes and to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Aids FOH management team, and wait staff/support staff
Helps the CDC select and train kitchen staff
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Create a team player environment. Maintain standards of fairness, integrity, respect, excellence.
Disciplines employees when necessary, according to approved progressive disciplinary procedure
Supervisory line work
Oversees the preparation and service of food
Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
Maintains high standard of culinary excellence
Responsible for the cleanliness of the kitchen and facility during operation and at time of opening/close
Oversees repairs and maintenance of kitchen equipment to insure all is in good working and safe order
Responsible for the staff adherence to uniform standard guidelines
Assists the executive chef in the enforcement of health and safety standard in the kitchen
Handles problems that may arise in the kitchen
Helps in ensuring customers are served efficiently and effectively
Supervises and manages the chefs de parties, line cooks, stewards, and support staff
Orders food/dry goods/supplies in a timely manner, in accordance with established purveyor and par guidelines, with strict adherence to the order guide/ordering system
Schedules staff
Costs menu items and suggests menu pricing to achieve target food cost of 28%
Meat and fish fabrication
Bulk prep production and preparation
The sous chef candidate’s job skills and abilities should include the following:
Must love and enjoy working with food, and be passionate about the culinary arts
high level of personal hygiene should be high
Good organizational and management skills
Can work well under pressure
Superior communication skills
Good attention to detail plus the ability to quickly identify and resolve problems
Culinary expertise is the most obvious requirement of a sous chef in terms of skills and specifications.
Required Hours and Compensation Package
Our sous chef can expect the following when accepting a position with Scoma’s of Sausalito:
Minimum work week of 40-45hours, although there may be the occasional exception based on the needs of the business e.g.: holiday weekends, catering volume, unexpected absences/illnesses, staffing shortage, vacations, high sales volume.
Medical benefits package
Competitive compensation based on national industry standard
401k match
Paid vacation and sick time based on established time-in-service metrics
Uniforms will be provided
Quarterly incentive bonus
Qualifications:
A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
High school diploma or equivalent GED
Apprenticeship under a reputed chef
Local Food Handler’s Certification
Must have computer skills in Microsoft word and excell
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 8 hours).
Vacancy caducado!